Roasted Eggplant Salad

Roasted Eggplant Salad

Ingredients Roasted Eggplant Salad

  • 2 large eggplant
  • ¼ cup pre-prepared hummus
  • 1 tablespoon balsamic vinegar
  • ¼ cup fat-free feta cheese
  • ¼ cup chopped walnuts
  • cooking spray
  • fresh basil leaves (optional)


Preheat oven to 425 degrees. Cut the eggplant into ¼ inch rounds, and then quarter the rounds into smaller pieces.) Coat a large baking sheet with cooking spray, and arrange the eggplant slices on it. Roast on the top rack of the oven about 10 minutes, until starting to soften and brown. Remove from the oven, flip the slices over and return to the oven to roast again for about 5-7 minutes.  Remove from the oven again let cool. Meanwhile whisk the hummus and vinegar together in a small bowl.  Add the cooled eggplant to a medium size bowl, add the hummus dressing, feta and walnuts and mix well.  Garnish with fresh basil if desired.


A deliciously unique salad that makes a great side dish or a main atop some greens!

Courtesy of:

Marie Feldman, RD, CDE

Nutrition Facts

Serving Size: 1/2 cup

Servings Per Recipe: 8


Amount Per Serving

Calories 80

Total Fat 4 g

Saturated Fat 0.75 g

Sodium 100 mg

Total Carbohydrate 10 g
Dietary Fiber 5 g
Sugars 4 g

Protein 3 g